Masoor Dal-er Khichudi

masoor daler kichudi

Preparation Time : 20-25 minutes
Cooking Time : 20 -25 minutes

Ingredients:

• Gobindo bhog rice : 1 cup
• Masoor Dal : 1/2 cup
• Onion : 1/4 cup very thinly sliced
• Garlic : 4-5 chopped
• Bay leaf : 2 small
• Panch phoron : 1/4 tsp
• Dry whole red chili : 2-3 broken into half
• Ginger paste : 1 tsp
• Cumin powder : 1 tsp
• Turmeric powder : 1/2 tsp
• Salt to taste
• Green chilies : 4-5 slited
• Sugar :1 tsp
• Garam masala powder : 1 tsp
• Water :4 cups
• Mustard oil : 4-5 tbsp
• Ghee : 1 tsp

Procedure :

1) Clean and wash gobindo bhog rice and masoor dal . soak it in water for 1/2 hour.
2) Take a handi or heavy bottom vessel. Heat oil and then temper it with tejpatta/
     bay leaf ,dry red chili and panch phoron,
3) Now add thinly sliced onion and saute it for 1-2 minutes.Don't let its colour
    change.Don't over cook.
4) Add water. Cover the handi or pan with lid and let it boil.
5) Now when you see water just start boiling add soaked rice and dal.
6) Now add salt,turmeric powder,green chilies,cumin powder,ginger paste,garlic.
    Mix them well.
7) Cover and cook in medium heat till rice and dal is fully cooked .You can adjust
    thickness of khichdi by adding more or less water.
8) Now add sugar and sprinkle garam masala powder . Mix them well and cook for
    2 minutes.
9) Add ghee. Mix it.

   Serve khichdi hot.

Mochar Ghonto / Bengali Banana Blossom Curry

mochar ghonto

Preparation Time : 45 minutes
Cooking Time : 35-40 minutes
Serves : 4-5

Ingredients:

• Mocha or Banana Blossom : 1 medium
• Potato : 1 medium cut into small cubes
• Whole Red Chillies : 1-2
• Bay leaf : 1medium
• Panch phoron : 1/2 tsp
• Green chilies : 2
• Gobindo bhog rice : 2-3 tbsp
• Cumin powder : 1/2 tsp
• Corriander powder : 1/2 tsp
• Ginger paste : 1 tsp
• Turmeric powder : 1/2 tsp
• Kashmiri red chili powder : 1/2 tsp
• Peanuts : 2 tbsp
• Garam Masala Powder : 1tsp
• Sugar : 1 tsp
• Salt to taste
• Sugar : 1 tsp
• Ghee : 1 tsp
• Vegetable oil/ mustard oil : 3-4 tbsp

Procedure :

1) First clean and wash mocha and chop them very fine.Soak them in water
    with little turmeric powder.Soak rice in water for 5-10 minutes.
2) In a kadai or pan heat oil and then add strained rice and fry till all the rice
    stick with each other and its colour will become golden white.Take out
    rice from oil and keep aside.
3) In the same oil fry cube potatoes and fry it till golden brown. Take them
    out from oil and  keep aside.
4) In the remaining oil add bay leaf ,panch phoron,green chilies and fry them
    for 20 seconds.
5) Now add strained mocha and add salt and turmeric powder,mix them well.
    Cover with a lid and cook for 10 minutes in medium heat.( You can also
    pressure cook mocha and use boiled mocha.)
6) Now add cumin powder,corriander powder,ginger paste,kashmiri red chili
    powder ,mix them well.Cover and cook till raw smell of masala goes away.
7) Now add potato pieces,peanuts and fried rice with 1/4 cup of water ,stir it.
    Cover it and cook till potatoes and rice becomes soft.You will notice oil starts
    separating.
8) Spinkle garam masala powder,sugar and ghee. Mix them well .And cook for
    another few minutes.Turn off the heat.

    Serve hot with steam rice.

Pistachio Phirni

pistachio phirni

Ingredients :

• Basmati rice /Gobindo bhog rice : 1/2 cup
• Milk : 1/2 litre + 1/4 cup
• Pistachio : 1/4 cup blanched,peeled and sliced 
• Saffron / kesar : pinch soaked in little warm milk
• Sugar : 7 tbsp ( you can add more or less sugar as per your taste)
• Elaichi powder / cardamom powder : 1 tsp
• Rose water : 1tsp

Procedure :

1) Soak rice for half an hour. Drain and grind it with 1/4 cold milk  to a
    coarse paste.
2) Take a pan and bring milk to boil.
3) Add rice paste dissolved cold milk. Cookand stir  constantly in medium
    -low heat, till rice is completely cooked.
4) Add sugar, saffron soaked in milk, green cardamom powder and cook
    till sugar is completely dissolved. cook till you get thick consistency.
5) Add rose water ,mix well. Turn off the heat.
6) Put it in a bowl and garnish with sliced pistachios.
    Chill in a refrigerator for an hour or two before serving.  

Misti Polao

polao-mutton curry

Ingredients :

• Gobindobhog rice : 2 cups
• Cashew nuts :10-12
• Raisins : 14-15
• Jeera powder : 1/2 tsp
• Ginger paste : 1 tbsp
• Yellow food color : 2-3 drops
• Salt to taste
• Garam masala powder : 1 tsp
• Cloves : 4-5
• Bay leaves : 2 medium
• Sugar : 4-5 tbsp
• Ghee : 4-5 tbsp
• Warm water : 4 cups

Procedure :

1)  Wash and soak rice in water for 30 minutes.Drain the rice completely
      in a strainer after 30 minutes of soaking.
2)  In a bowl take soaked rice ,jeera powder,ginger paste,yellow food
     colour,salt ,cloves, garam masala and mix well.
3)  Heat a big heavy bottom vessel and add ghee.
4)  Tamper with bay leaves and then add rice. Cook in medium heat
     for 6-7 minutes .
5)  Add cashew nuts and raisins . Mix well.
6)  Mean while boil 4 cups of water in another pan .
7)  Add the boiling water to the rice.
8)  Bring heat to medium-low heat and cover the pan with lid and cook
     till big bubbles begin to form in 2-3 minutes.
9)  When the rice is 80% cooked, add sugar and cook till there is no
      visible water.
10) Turn the heat to low , do not open the lid and cook for another
       10 -12 minutes.
11) Now turn off the heat and fluff the rice with spoon and cover the
      pan for atleast 5-6 minutes.
      Serve hot with mutton kosha ,chicken curry or macher kalia.

Gurer Payesh

gurer payesh

Ingredients

• Gobindo bhog rice : 1 handful
• Whole milk : 3 cups 
• Bay leaf : 1 large
• Green cardamoms crushed : 2
• Jaggery / nolen  gur : 1/2 cup grated
• Sugar : 1 tbsp

Procedure :

1)  Clean,wash and soak rice for at least 15 minutes.
2)  Take a large sauce-pan add the milk and put on medium heat.
     When the milk will start boiling, stir continuously to prevent burning the milk.
3)  Add bay leaf and continue to boil stirring constantly for fifteen to twenty minutes.
4)  Add the rice, but not with the water, in which the rice was soaked.
5)  Boil rice in milk till the rice is almost (90 %) done.
6)  Add the jaggery and sugar and cook for few minutes till jaggery melts down,
     stirring constantly.
7)  Finally add crushed cardamom and cook for 2-3 minutes.
8)  Let the payesh cool down completely, and keep inside the refrigerator for 2-3
     hours.
     Serve it cold.

Bengali Fried Rice

fried rice

Preparation Time: 15-20 minutes
Cooking Time : 20-30 minutes

Ingredients:

• Basmati rice / gobindo bhog rice : 2 cup cooked
• Carrots : 1 medium carrot thinly sliced
• Capcicum : 2 tbsp thinly sliced
• Peas : 1/2 cup
• Green chilies : 2-3 finely chopped
• Ginger paste : 1 tbsp
• Salt to taste
• Ghee : 3 tbsp
• Bay leaves : 1-2 medium
• Cloves : 4-5
• Sugar : 3-4 tbsp
• garam masala powder : 1/2 tsp 
• Cashew nuts : 1 tbsp
• Raisin : 1 tbsp

Procedure :

1) Soak rice in water for atleast 30 minutes.First you prepare
     rice like it is normally done.
2) Spread it on plates under a fan so that the remaining moisture is
     vapourized and the rice becomes dry.
3) In a heavy bottom pan heat ghee and add bay leaves and cloves.
4) Add all the vegetables,chopped green chillies and fry them till
    they becomes soft.
5) Now add ginger paste and salt. fry them till ghee comes out.
6) Now add cashew nuts and raisins . Mix well.
7) Add garam masala powder and mix well.
8) Add sugar and cook till sugar melts.
9) Finally add rice and mix gently for another 2 mins .

  Serve hot with chicken curry,mutton kosha or any other non-veg dishes.